The Balcarce dessert is an exquisite delicacy originating from the Argentine coast. Its vanilla aroma, its crunchy glaze, its exquisite flavors of chestnuts in syrup, make it a true icon of Argentine pastries.

This delicacy originated in the city of Balcarce in the 1950s, and despite its name change, from “Imperial” to “Balcarce,” its popularity has only grown, spreading throughout Argentina and crossing international borders.

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Ingredients

• 100 gr. of Meringue
• 300 gr. Chestnuts in syrup
• 100 gr. of walnuts
• 50 gr. Praline (or grated coconut as a replacement)
• 200 gr. of Imperfectionable sugar
• 200 gr. of Dulce de leche confectioner
• 500 cm3. de Crema de leche o nata
• 2 Piononos (to cut into discs)
• Vanilla essence to taste

Preparation

1. In a bowl, mix the heavy cream with the powdered sugar and add a few drops of vanilla essence.
2. Separate four full tablespoons of the mixture (approximately a quarter) and reserve them in the refrigerator.
3. Divide the rest of the cream into two parts. To one of them add the chestnuts in syrup (previously drained and chopped) and the chopped walnuts. Mix well.
4. Crush the meringues and the remaining nuts, leaving some large pieces, and add all this to the other half of the cream.
5. Spread a pionono disc with a generous layer of dulce de leche and place it on the base of a removable mold. Cover with the meringue mixture, nuts and cream.
6. On top of the previous layer, form another one with the cream that has the chestnuts and walnuts.
7. Spread the other pionono disc with dulce de leche and place it on top of the last layer of cream, spread side down. Press gently to level and compact the dessert.
8. Sprinkle the top surface of the dessert with powdered sugar.
9. Let it cool in the refrigerator for at least four or five hours.
10. Disassemble the mold and cover the sides of the dessert with the cream that you reserved in the refrigerator. Then, top with grated coconut or praline.
11. Mark the surface with a hot iron to give it your characteristic stamp.
12. Return the dessert to the refrigerator for several more hours before serving.

This dessert can be kept in the refrigerator for a week. For a greater consistency, you can add 100 g of fresh ricotta to the cream, walnuts and chestnuts mixture. Before serving, give it a shake in the freezer so it doesn’t crumble and enjoy this delicious gem of Argentine pastry.